This was really good and easy to make!
2 chicken boneless chicken breasts
1 bunch fresh spinach, washed and dried
1 cup cream cheese
1 cup shredded mozzarella cheese
2 eggs, beaten
Flour for dredging
Breadcrumbs to coat breasts
Saute the spinach in some olive oil until wilted. Season with salt and pepper. Chop and put it in a bowl.
Add the cream cheese, mozzarella cheese and seasonings. Mix well.
Cut each chicken breast in half. Make a pocket as deep as possible.
Fill the pockets with the spinach mixture.
Dredge each chicken piece in flour, then run it through the egg mixture, finishing off with the breadcrumbs.
Heat some olive oil in a frying pan. Place the coated and filled chicken breasts in the pan and cook until well-browned on both sides and the chicken is cooked. If needed, cover the pan to fully cook the chicken without drying it out.